Yes, I thought it was a movie too. That shows home much of a “not-a-cook” I really am, right? Well here is another recipe from my class at Cook that proved to me it was first a chunky type of soup not the name of a rat.

From Swiss chard season (early summer) to winter squash season (late fall) this is always a hit at our pot-lucks. We have included two easy pastry recipes and have only tested this with homemade pastry in standard 9-inch glass or enamel pie plates. If you want to use commercial 9-inch frozen crusts, choose deep-dish and it will be just fine, but you may need to butter a custard cup or two to bake the excess filling because they are always smaller.Makes 6 servingsPastry for 9-inch single-crust pie, recipes follow2 tablespoons olive oil1 cup chopped green or yellow onions3 cups prepared vegetable, see Note3 tablespoons all-purpose flour3/4 teaspoon salt1/4 teaspoon dried thyme1/8 teaspoon freshly milled black pepper3 large eggs1 1/2 cups half-and-half or whole milk1 1/2 cups shredded Jarlsberg, Swiss, or your favorite cheesePrepare pie crust. On a floured board, roll out pastry to make an 11-inch round; fit into a standard 9-inch pie plate. Fold edge over and flute.Preheat oven to 375°F. Heat oil in a large skillet over medium heat. Add onions and sauté until lightly browned, about 3 minutes. Stir in prepared vegetable and cook until hot through, 2 to 3 minutes. Stir in flour, salt, thyme, and black pepper. Beat eggs until frothy in a medium bowl; brush a little egg over the bottom of the pie crust. Beat the half-and-half into the remaining eggs. Layer half of the cheese, the vegetable mixture, and the remaining cheese into the pie crust. Pour the cream mixture over all.Bake quiche until center appears set when pie plate is gently tapped, 40 to 45 minutes. Set aside 5 minutes before cutting.Note: Almost any vegetable or mixture of vegetables can be used in a quiche. If you are using asparagus, broccoli, celery, eggplant, fresh corn, bell peppers, summer squash, mushrooms, or zucchini, they should be sliced, added to the skillet raw, and sautéed with the onions. Carrots, green or yellow beans, peas, potatoes, sweet potatoes, or winter squash should be parboiled and drained thoroughly before adding. Greens such as arugula, beet greens, collards, kale, mustard, spinach, Swiss chard, or turnip greens should be steamed, simmered or stir-fried until wilted, thoroughly drained, and coarsely chopped before adding.

Add all ingredients except for chips, beans, corn and chicken to the WildSide or Basic pitcher in the order listed above and secure lid. Press “Soups”. Add other optional ingredients press “Pulse” 3-5 times to blend in chips, beans, corn or chicken to create a chunky soup.

1) In a pressure cooker add spinach, chana dal, diced onions,chili, tomatoes, ginger and garlic clove with little water. Cook it till 1 whistle. DO NOT OVER COOK.2) Once cooled mash the mixture with hand mixer. Keep it aside.3) In kadhai heat oil and temper it with cumin. 4) Add chopped onions. Saute till transparent. 5) Pour the palak mixture on heated oil and jeera.6) Add garam masala and cook for another 2 min.7) Add fried paneer and salt8) Finish the recipe with adding heavy cream and chopped coriander9) Once the flame is turned off sprinkle few drops of lime juice to give the extra touch